Regional products

Postelbrood is a tradition dating from the time of the traditional alms days It makes a hearty sandwich with one of the many types of cheese and washed down with a foaming glass of Postel beer.

Molse Mollekes shortbread, made using the finest butter and high-quality ingredients.

Jef Janssens is rightly proud of his Kempen black pudding His father's recipe was followed at home in the Kempen as well as in the butcher's shop.

Molse Mokka is a combination of delicious and exotic mocha flavours and fine liqueur.

Bacon, and fatty bacon in particular, is still very popular in the Kempen region. Jef Janssens and his son prepare their bacon like the old days, using fat Belgian pigs that can weigh 120 to 130 kg.

Smout is part of our culinary heritage. It not only served as the poor man's butter, but was also used to store fresh meat and even as a cream.

Molse zander or Snoekbaars is pike perch fillet, which used to be caught in local sandpits but due to high demand is now also brought in from elsewhere. The fish is prepared in many restaurants following their own recipes and is extremely popular with tourists!

Our lambs are born around the New Year. They stay with their mothers until they are big enough to explore the countryside by themselves. VZW Kemp manages the Kempen natural surroundings using sheep and lambs.

In Mol the kipkap is very fine, delicately spiced and slightly tangy. The composition is different from other regional kipkap such as Brussels kipkap, through the use of types of meat other than pig's head meat. This makes the kipkap drier.

Franken Argo recently launched a tasty new product, namely the Postel croquette. This is a delicious croquette filled with real creamy Postel cheese from Postel Abbey.

Molse Witte has been developed from an ancient Flemish recipe and is clearly distinct from other types of gin. It is a soft type of gin with an aromatic nose, it is as if the drinker can taste the tradition - the taste of gin as it used to be.

In the olden days, there were no dairies at all in the arid Kempen region. The Norbertines of Postel changed all that by turning the abbey farm into a modern agricultural concern with a large herd and cheese dairy. That was around 1947.

The Molse zandzakskes are lovely chocolates, in plain, milk or white, in the shape of a sand bag, as Mol is world famous for its sand.

Home made chocolate 'mollekes' are made from the finest chocolate. This chocolate delicacy is exclusively available at 't Soete.

For centuries, the monks brewed their own beer, always slightly stronger for the brothers than for the novices. Production was halted in 1797, but fortunately, the brewing formulas were carefully guarded and production was able to be restarted in another location.

Scheepsbier Klipper, Grand Cru 33 cl - 9,5% alc/vol.

In Mol the kipkap is very fine, delicately spiced and slightly tangy. The composition is different from other regional kipkap such as Brussels kipkap, through the use of types of meat other than pig's head meat. This makes the kipkap drier.

All liquors are made at the herb lab in Postel and real fruit is used. This means no artificial aromas are added. The names given to these liquors reflect their main ingredients. In addition, other fruits or herbs can also been added to create a unique taste